Goats' cheese and Sauvignon Blanc

Despite the freak flurries of snow and sub arctic temperatures last week spring has officially arrived and with it longer daylight hours and a switch to lighter eating. For me there’s no combination that reflects the season better than goats' cheese and Sauvignon Blanc, one of the great classic food and wine pairings.

Does it matter which goats' cheese and which Sauvignon and whether you introduce any other ingredients to the plate? Not a lot, if truth be told. You might argue that it’s impossible to beat a Sancerre paired with a Crottin de Chavignol from the same area but I’ve had equal pleasure from a young moussey goats' cheese with an unoaked New Zealand Sauvignon Blanc (the match is certainly better without oak which diminishes the Sauvignon’s acidity and minerality)

If the cheese is grilled or part of a salad that will work too, especially if the salad includes soft herbs such as tarragon, coriander or dill. Likewise, asparagus, which has a similar flavour profile to Sauvignon Blanc will enhance the match. You can even add contrasting ingredients such as roasted grilled peppers and the pairing will work. Take full advantage of it!